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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

RAINCOAST CRISPS Recipe

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This recipe for RAINCOAST CRISPS is from A COOK AND CHEF EXTRAORDINARE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
1 tsp salt
1/4 cup brown sugar
1 cup raisins
1/2 cups roasted pumpkin seeds
2 tsp baking soda
2 cups buttermilk
1/4 cup honey
1/2 cup chopped pecans
1/4 cup ground flaxseed
1 tbsp chopped fresh rosemary
1/4 cup sesame seeds
Directions:
Directions:
Prehead oven to 350 F. Stir together flour, baking soda and salt, add buttermilk, brown sugar and honey, stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flaxseed and rosemary. Stir until well blended.

Pour batter into 2 4x8 loaf pans, that been sprayed with nonstick spray. Bake about 45 minutes until golden and springy to the touch. Remove from pans and cool.

The cooler the bread, the easier it is to slice really thin. Slice the loaves in half and then as thin as possible and place the slices in a single layer on an ungreased cookie sheet. Bake at 300 F for 15 minutes, flip over and bake another 5 to 10 minutes until crisp and golden.

Makes about 13 dozen small crackers. Great with soft gorgonzola cheese, grapes, salami.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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